Description
A creamy and comforting soup made with butternut squash and sweet potatoes.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup coconut milk (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add butternut squash and sweet potatoes.
- Pour in vegetable broth and add spices.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk if using.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, sweet potato, soup, healthy, vegan